Bean Burritos

Serves 4-6

Time 25 minutes

Ingredients

2-3 cans of beans (bean mix, red beans, cannellini beans, butter beans, a combination of them all) rinsed and drained

1 can crushed tomatoes

1 tsp ground cumin

1 tsp smoked paprika

1 cup frozen corn, thawed and drained

1 zucchini, grated – don’t squeeze the fluid out this time friends!

1 brown onion, diced

2 garlic cloves, minced

1 cup passata - for consistency

1 cup grated cheese

1 cup brown rice

2 tbsp chopped jalapenos 

Rye mountain bread 

Salt and pepper

Extra virgin olive oil

Sour cream, to serve and chopped 

Method

Warm olive oil in a pan. Add the onion and cook for 2-3 minutes until translucent. Add the garlic and stir, then add the beans, cumin, smoked paprika and jalapenos and stir to combine.

After 4 minutes add the crushed tomato and passata and stir through the corn and zucchini. Bring to a gentle simmer and stir occasionally for 10-15 minutes. Once down it should be thick.

Fold the burrito in mountain bread with cheese and rice. Warm a grill pan and place the burrito down with folded edges down then flip and make the other side golden – ensure cheese is melted.

Chop in half and serve with sour cream on the side.